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Vegan MOFO Day 1 – PBJ Raspberry Cupcakes | Erdnuss-Himbeer-Cupcakes

Welcome to this years vegan Mofo! Tons of new blogs to discover. Wonderful photos and recipes to marvel at. 30 days of vegan food. Here we go 🙂

Let me just start by saying this is my new favourite cupcake. I love it even more than chocolate and that is saying something^^ when I made them I had to keep my boyfriend (and myself) from eating the whole batch. They´re that good. Soft and moist vanilla cupcakes, filled with raspberry sauce, and topped with the most fluffy, airy, mousse-y peanut buttercream you will ever taste. When you bite into the cupcake, the slightly sour raspberry sauce bursts through the sweetness of the vanilla cake and the peanut butter mousse just tops it off perfectly. So if you want something people will go crazy over, look no further. This is one cupcake to seriously rival the first place chocolate usually gets 🙂 go make it. Like, now.

Also, it is best eaten at room temperature. You can store it in the fridge, but make sure it is not cold when you eat it, cause the peanut buttercream hardens and is not as nice. And you don´t wanna miss out on that gorgeously creamy fluffiness. Can you tell I´m in love with this? 🙂

I can´t take credit for the recipes, though. These are the ones I used:

Vanilla Cupcake Base (this recipe) – only change I made was to use a glutenfree all purpose flour mix by Schär. Doves Farm should work lovely, too. Or make your own.

ca. 220g powdered sugar, sifted (I used less than the original recipe)

seeds of one vanilla pod

170g (or more) peanut butter

Lazy Raspberry Sauce

For this raspberry sauce I used about 200g of frozen raspberries, heated in a pot with some strawberry juice until the berries had broken down (water works too). Then I strained them through a sieve (optional; just to remove the seeds). Then I added about 5 tbsp of strawberry jam to thicken it. You can use raspberry jam, if you like, but I didnt have any. Also by using frozen (unsweetened) raspberries, it stays a bit sour and balances out the sweetness of the cupcake and buttercream 🙂